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Recipe of the Month – April 2017

April 17th, 2017Blog

Rockin’ Moroccan Stew for Four

Yield: 4

Ingredients & Amounts

14.5 oz. can diced tomatoes in juice, peeled, no salt added

15 oz. can drained garbanzo beans

2 tsp. vegetable oil

1/2 cup chopped onions

2.5 tbsp. diced celery

3/4 tsp. ground ginger

3/4 tsp. ground tumeric

1/2 tsp. black ground pepper

1/2 tsp. cinnamon

1/4 tsp. ground nutmeg

1/3 cup dry, long grain brown rice

3 cups low sodium vegetable broth

4 tsp. fresh cilantro

3/4 tsp. lemon juice



  1. Saute onions and celery in vegetable oil until softened.
  2. Add ginger, tumeric, pepper, cinnamon, and nutmeg to onions and celery, stirring constantly for onion minute.
  3. Add canned tomatoes, vegetable broth and garbanzo beans, still well.
  4. Reduce heat to medium-low, cover and simmer for 1 hour.
  5. Add rice to stew, cover, and return to simmer for 30 minutes.
  6. Add cilantro and lemon juice, cook uncovered for 5 mintues.